Keto Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken Soup
A nourishing, warming keto chicken soup with vegetables and shredded chicken in a rich broth.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
6 steps- 1
Combine the chicken breasts, broth, carrots, celery, onion, garlic, and bay leaf in a large pot and bring to a boil.
- 2
Reduce to a simmer, skim off any foam, and cook until the chicken is cooked through and the vegetables are tender, about 20 minutes.
- 3
Remove the chicken breasts, shred with two forks, and discard the bay leaf.
- 4
Return the shredded chicken to the pot.
- 5
Season with salt and pepper to taste.
- 6
Ladle into bowls, garnish with fresh parsley, and serve hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving405
Calories
48 g
Protein
3 g
Carbs
23 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
This is a straightforward home-style chicken soup adapted to a low-carb format, keeping the classic combination of poached chicken, broth, and aromatic vegetables while leaving out the noodles or rice that usually round out the dish.
Listahan note
This version poaches the chicken directly in the broth it will be served in, then builds the vegetables in the same pot, so the meat's flavor carries through the whole soup rather than being cooked separately.
Technique cues
- Poaching the chicken directly in the simmering broth, rather than in plain water, lets the meat's flavor pass into the liquid it will eventually be served in.
- The chicken is done at 15 to 18 minutes of gentle simmering; pulling it too early leaves the center underdone, while overcooking toughens and dries out the shredded meat.
- Shredding with two forks rather than dicing gives the chicken pieces more surface area to soak up the broth's flavor once it goes back into the pot.
- The vegetables go in after the chicken is removed, simmering just until tender, around 8 to 10 minutes, so they keep some bite rather than turning soft and waterlogged.
Kitchen flow
- Parallel prep
- Prep any side dishes while Chicken Soup finishes with the boneless chicken breasts or thighs — the hands-off cook time is the window to use. Everything else is quick — the simmer is the one step that takes real time.
- Make-ahead
- Chicken Soup reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the boneless chicken breasts or thighs. Plan around the simmer; that's the slow part.
- Leftover move
- Leftover Chicken Soup reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which tends to toughen the boneless chicken breasts or thighs on a fast reheat. Everything else is quick — the simmer is the one step that takes real time.
- Cleanup rhythm
- Deglaze the pan used for Chicken Soup with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the boneless chicken breasts or thighs. Plan around the simmer; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 lb boneless chicken breasts or thighs
Main protein or body
Purpose: lb boneless chicken breasts or thighs gives Chicken Soup its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
6 cups chicken broth
Main protein or body
Purpose: cups chicken broth gives Chicken Soup its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 stalks celery
Aromatic base
Purpose: stalks celery creates the savory foundation before stronger ingredients are added.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 large carrot
Flavor support
Purpose: large carrot supports the balance of Chicken Soup and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 onion
Aromatic base
Purpose: onion creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- The bay leaf needs to be fished out and discarded before serving, since it stays tough and inedible even after the full simmer.
- Fresh parsley added right at serving keeps its color and brightness, rather than dulling if simmered into the pot.
- The soup keeps well refrigerated for several days and the flavor holds up on reheating, unlike noodle-based versions where the starch can turn mushy.
Ingredient swaps
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the chicken broth, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the boneless chicken breasts or thighs.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the boneless chicken breasts or thighs.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
Make this household-aware
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Plan it in Listahan
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